Cupcakes with Italian buttercream

 

Ingredients:

For 30-35p cupcakes:

*200g butter

*5 eggs

*250g sugar (3dl)

*2 tsp vanilla sugar

*3 dl milk

*450g flour (8dl)

*4 tsp baking powder

* pinch of salt

*100g dark or milk chocolate

*100g frozen blueberries

For Frosting:

*40g water

*140g egg whites

*140g sugar

*420g softened butter

Butter Cupcake

 

Ingredients:

1 1/4 cup all-purpose flour(175g)

3/4 cup butter(170g)

3/4 cup granulated sugar(150g)

2 large eggs

1/2 & 1/4 cup evaporated milk(120g & 60g)

2 teaspoon baking powder(8g)

1/2 tsp salt(4g)

Peanut Butter Cupcakes (With Chocolate Frosting)

25 minutes to make

Serves 12

Ingredients

• Cupcakes:
• 3/4 c. vanilla soy milk
• 2 tsp. apple cider vinegar
• 1/2 cup chunky peanut butter
• 1/3 cup canola oil
• 2/3 cup raw sugar
• 2 Tbs. pure maple syrup
• 1 tsp. vanilla extract
• 1 cup plus 2 Tbs. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• Frosting: 
• 1/2 cup margarine, softened
• 1/2 cup unsweetened cocoa powder, sifted
• 2 1/2 cups powdered sugar, sifted
• 3 Tbs. vanilla soy milk
• 1 1/2 tsp. vanilla extract

How to make it

For Cupcakes:

Preheat oven to 350 degrees. Stir vinegar into soy milk and set aside. In mixing bowl, mix together peanut butter, oil, sugar, maple syrup and vanilla. Add milk-vinegar mixture and blend it in. Sift in the flour, baking powder, soda and salt. Stir together until just combined. Don't over blend. 

Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.

For Frosting:

Blend together margarine and cocoa powder until creamy. Add soy milk. Add powdered sugar in small batches and blend well until you reach desired consistency. Add vanilla and beat about three minutes until light and fluffy.

For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.